Roasted Potato Salad square | 2 Cookin Mamas

Roasted Red Potato Salad with Bacon

This Roasted Red Potato Salad with bacon takes your potato salad to the next level by roasting the potatoes first. Throw in some bacon, egg, a little dill and you've just created the WOW factor for your next picnic!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6 servings
Author Linda Warren



  • 3 lbs small red potatoes, halved (leave skin on)
  • Olive oil
  • 2 teaspoons dried dill or 2-3 Tablespoons fresh dill, chopped
  • Salt & pepper to taste
  • 1/4 lb. bacon, cooked and crumbled
  • 2 hard boiled eggs, chopped


  • 1/2 cup onions, chopped
  • 3/4-1 cup celery, chopped
  • 1/4-1/2 cup red bell peppers, chopped
  • 2/3-1 cup mayo, adjust to your taste
  • 2 teaspoons mustard


  1. Preheat grill to 350 degrees.
  2. Cut a big enough piece of heavy duty aluminum foil to fit cut-up potatoes with enough room to fold over and seal.
  3. Wash potatoes and cut in half. Place in bowl and toss with enough olive oil to coat, add dill and salt & pepper. Place on foil and fold up to seal.
  4. Place packet on grill and cook for 10 minutes per side. Remove from grill and let cool slightly. Empty packet into large bowl and place in refrigerator to chill.
  5. While potatoes are roasting, cook bacon and set aside to cool. Cook eggs and let cool slightly then peel. Chop and place in bowl with roasted potatoes.
  6. When ingredients have chilled, add salad ingredients and crumbled bacon. Toss to coat well. Store in refrigerator until ready to serve.

Recipe Notes

Total time does not include chill time.